Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pine Nut and Basil Rice Recipe
    Lost? Site Map

    Pine Nut and Basil Rice

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    GinnyP's Note:

    A wonderful rice preparation from Gourmet magazine.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a 1 1/2-quart heavy saucepan cook pine nuts in oil over moderate heat, stirring occasionally, until golden, about 2 minutes.
    2. 2
      With a slotted spoon, transfer pine nuts to a bowl.
    3. 3
      Add rice to oil in pan and cook over moderately low heat, stirring, 1 minute.
    4. 4
      Add water and bring to a boil.
    5. 5
      Cover rice and cook over very low heat until water is absorbed and rice is tender, about 18 minutes.
    6. 6
      Remove pan from heat and let rice stand undisturbed for 5 minutes.
    7. 7
      Meanwhile, finely chop basil.
    8. 8
      Fluff rice with a fork and stir in basil, pine nuts, and salt and pepper to taste.

    Ratings & Reviews:

    • on September 16, 2002

      25

      I'm sorry I didn't like it. I had really thought I would love this one. I substituted the fresh basil with dried basil in the same quantity. What I did not like was the taste of the pine nuts cooked in oil in this dish. It tasted like an egg omelette to be very honest, and I don't have egg in omelette form ever. That's why this just didn't do it for me. What I liked in this rice dish was the appearance of the basil leaves mixed into the rice and the taste of the basil in it. Next time, I'll substitute the pine nuts with chopped cashewnuts and give it a try again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2002

      45

      This was really good, even though I had to substitute fresh basil with dried (I used 1 tablespoon). I cooked the basil along with the rice, and that flavoured the entire dish really well. Next time I'll add some minced onions, and perhaps some garlic as well.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2003

      55

      Well I thought this was delicious! I did use fresh basil and I think that is a crucial flavoring ingredient in this recipe. This was very easy to prepare and produced fluffy,perfect rice-no sticky gobs-just forkfuls of individual, perfect grains. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Pine Nut and Basil Rice

    Serving Size: 1 (137 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 267.2
     
    Calories from Fat 146
    54%
    Total Fat 16.2 g
    25%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 3.7 mg
    0%
    Total Carbohydrate 27.0 g
    9%
    Dietary Fiber 1.2 g
    4%
    Sugars 0.6 g
    2%
    Protein 4.6 g
    9%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites